I know you’re all sick of pumpkin recipes by now, and you’re probably saving your last bit of pumpkin tolerance for that pie at the Thanksgiving table next week, but I have something a bit on the left end of the pumpkin spectrum for you today. Something savory and warm that doesn’t get mixed with brown sugar or topped with pecans.
I know pumpkin shrimp curry sounds weird, but it totally works. The sweetness of the pumpkin melds with the curry powder and cumin to make a warm, slightly spicy sauce that doesn’t remind you of pumpkin pie at all. Serve it over steamed whole grains for a comforting, substantial, seasonal dinner.
Pumpkin Shrimp Curry
Makes about 4 servings.
Adapted from Bon Appétit.
2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 plum tomatoes, chopped, or 3/4 cup canned chopped tomatoes
1 15-ounce can pumpkin purée
2 cups chicken or vegetable broth
1 15-ounce unsweetened coconut milk
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup butternut squash, roasted and diced
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
salt to taste
steamed rice, quinoa, or any other grain
cilantro or parsley
Sweat the onions in a large saucepan with the onions and a big pinch of salt over medium heat for 5 minutes, or until translucent. Add the garlic and cook for another minute or so, until fragrant but not yet browned. Stir in the tomatoes and pumpkin purée and cook for 10 minutes or so, stirring frequently, until the pumpkin is golden brown and concentrated. Pour in the broth, coconut milk, curry powder, and cayenne and simmer for 20 minutes with the lid off. Just before serving, add the butternut squash, shrimp, and lime juice and simmer for just a few more minutes until the shrimp is cooked through. Taste for seasoning and add salt if needed (mine needed quite a bit — about a teaspoon).
Serve with rice or any other steamed grain with cilantro or parsley scattered over the top.
You can use any steamed grains you like here. I used a mix of brown rice, quinoa, and wheat berries.
You could use roasted cubes of pumpkin instead of butternut squash for this if you have pumpkin around and aren’t afraid of being gastronomically redundant.